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1
Turn heat under pressure cooker to medium and add olive oil.
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2
Sprinkle roast on all sides with salt and pepper.
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3
Place into the cooker and brown all over, about 10 minutes per side.
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4
Add onion, gravy mix, ranch dressing mix and Italian mix, beef broth, paprika, Worcestershire sauce, garlic, and beef bouillon cube all over the roast in the cooker.
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5
The pressure cooker will distribute everything just fine.
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6
Turn heat to high, let liquids come to a boil, and then seal the pressure cooker.
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7
Wait until a steady stream of steam is being emitted, and immediately turn to medium low, and begin timing 30 minutes from this point.
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8
After 30 minutes of a steady stream of steam from the cooker, remove from heat and run cold water over the cooker until pressure recedes.
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9
Open the cooker and add bay leaves, carrots and potatoes to the liquid surrounding the roast.
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10
Place the cooker back on the stove and bring to high heat and a boil.
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11
Seal the cooker with its cover, wait until its emitting a steady stream of steam, turn to medium low and time for 15 more minutes to continue cooking the roast and cooking the carrots and potatoes perfectly.
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12
After 15 minutes, remove from heat, and let cool down naturally.
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13
Remove the cover.
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14
If the gravy is not to your liking or too thin, remove the roast and vegetables, and stir in 2 tablespoons corn starch dissolved in 4 tablespoons water, and stir in over medium heat until gravy thickens.
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15
Let the roast rest on a cutting board for 15 minutes, and slice and serve with potatoes, carrots and gravy.
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16
Enjoy!
